I had a very interesting day.
First, we visited the Next-Generation Greenhouse (horticultural facility).
There are 7 greenhouse buildings in the area of 50a.
This facility targets high yields and high quality production by adopting the ICT advanced production control system: Ubiquitous Environment Control System (UECS).
It’s not only high-tech, but also eco-friendly facility by using a wood pellet heater to control the room temperature.
Then, we visited Kirishima Shochu Factory.
Shochu is a Japanese distilled liquor, less than 45% alcohol.
Shochu originated in Kyushu and this Kirishima Brand is the most popular Shochu in Japan and actively exporting to overseas.
The company produces 288,000 litters of Shochu per day. Wow
Shochu is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar.
We can enjoy it in many styles: straight, on the rocks, with cold water, with hot water, with hot water and umeboshi (sour plum) and cocktails.
Typically Shochu is about 25%, but WOW, I tried the raw spirit which is 36%!!
Yes, I enjoyed staying in Miyazaki.
But it’s time to say Sayonara (Good-Bye).
I returned to Tokyo; however, I will continue enjoying Miyazaki food in Tokyo.
I bought many Miyazaki souvenirs. hehehe
Top: Maximum (multi-purpose seasoning), Ganjisu Pork Curry, Ganjisu Beed Curry
Bottom: Yamamomo (bayberry), Mango, Green Tea